|
13
|
1.50
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11- Food shall be protected from cross contamination by separating raw animal food from ready-to-eat foods. -P. Observed raw shrimp stored over mushrooms in walk-in cooler. CDI- Shrimp was relocated to lower shelf.
3-302.11-Food shall be protectewd from cross contamination by separating raw animal food from other raw animals by final cook temperature. -P. Observed raw chicken stored over raw beef and shrmip in walk-in cooler. CDI-Raw chicken was relocated to lower shelf. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
Yes |
No
|
No |
. 6-404.11- Products such as damaged, spoiled, or recalled products, being held for credit shall be stored in a designated area so as not to contaminate food, equipment, or utensils. -Pf. Observed dented can being stored with undamaged canned goods. CDI- Can was relocated to designated area. |
|
39
|
1
|
Wiping cloths: properly used and stored |
No |
Yes
|
No |
3-304.14- In-use wiping cloths shall be held in sanitizer between uses. Observed in-use wiping cloths stored on counter tops and next to grill. |
|
40
|
0.50
|
Washing fruits and vegetables |
Yes |
No
|
No |
3-302.15- Raw fruits and vegetables shall be washed before being cut, cooked, served, or offered. Observed raw unwashed broccoli being cut by food employee. Broccoli was then handled by food employee with bare hands. CDI- Broccoli was cooked to atleast 165F, and EHS discussed washing vegetables before cutting with PIC. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-301.12(B)- Manual warewashing sink compartments shall be large enough to immerse largest piece of equipment or utensil. Observed large bowl used for mixing chicken, too large to fully submerge in basins of 3 compartment sink. Bowl is used only for raw chicken and is currently being washed, rinsed, and sanitized in large basin of meat prep sink.
Veronica Bryant was present during inspection. |